How to Prevent Your Sourdough Starter from Taking Over Your Life

Updated 04/29/20 Having trouble establishing your sourdough starter? Go here for solutions to the most common starter dilemmas. I work in publishing and with non-fiction books, after you have compiled enough revisions, you put out a new edition. With a blog, you write a new post. But you can’t delete the old post because you’ve […]

Olive and Preserved Lemon Spread

I’m not sure what to call this appetizer… I have been eating my preserved lemons with Indian food—lentil dal and channa masala—and decided I should branch out and perhaps make something more Mediterranean. How delicious would preserved lemons taste in a tapenade-like spread? Very, it turns out. Although tapenade recipes vary—some call for anchovies, others […]

Why and How to Make Sauerkraut and Krautchi

Click here to jump to the recipe Why ferment? People have fermented foods for thousands of years. At first, ferments must have happened by sheer accident—a handful of vegetables forgotten in salty water or a misplaced bowl of porridge, discovered days later and showing signs of life and gentle bubbling. When those first curious cooks tasted these supposed mistakes, they would […]

Raid Your Kitchen to Clean Your Bathroom

“Raid” is a bit of an exaggeration… I recently gave a workshop at the Menlo Park library on fermentation. I love facilitating workshops. The audience is so enthusiastic to learn about zero-waste cooking, fermenting, sourdough baking, produce bag sewing and so on. I thought homemade cleaners might make another great workshop but quickly realized it would last […]

Garlic-Dill Pickles

For pickles, fermentation was the primary means of preservation until the 1940s, when direct acidification and pasteurization of cucumber pickles was introduced. — The Art of Fermentation Store bought pickles may taste good but to render them shelf-stable, food manufacturers pasteurize the cucumbers in vinegar. On the plus side, they last forever. On the down […]

Garlic-Dill Sauerkraut

I have converted several self-professed haters of sauerkraut with this garlic-dill blend. It tastes just like dill pickles. And almost everyone likes dill pickles, including kids. People who tell me they hate sauerkraut often also say they want to like it because of the many health benefits that lacto-fermented foods such as sauerkraut offer. Fermented sauerkraut: Is […]